[print-me do_not_print=”img”]INGREDIENTS:

• 2 pounds Flat Iron steak or Flank Steak

• 1/4 cup Olive oil

• 2 Tablespoons Worcestershire sauce

• 1/4 cup fresh Lime juice

• 2 cloves Garlic, minced

• 1/2 Tablespoon ground Cumin

• 1/2 Tablespoon Chili powder

• 1/4 teaspoon Red Pepper flakes

• 1/4 teaspoon Black pepper

• 1/2 Tablespoon Sugar

SALAD FIXINGS

• 1 medium Yellow onion, sliced

• 1 Green bell pepper, sliced

• 1 Red bell pepper, sliced

• 1 Tomato, sliced

• 2 hearts Romaine lettuce, washed and chopped

• 1/2 cup shredded low fat cheese

DIRECTIONS:

In a small dish, combine marinade ingredients; olive oil, worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat and cover dish with saran wrap. Place in fridge for at least 2 hours. Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from skillet and place on a plate. Cover with foil to keep warm and set aside. Drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips. To prepare salad: Add the chopped romaine lettuce to 4-6 plates. Top with the cooked veggies, slices of tomato and a little cheese. Add desired amount of steak onto the top and serve with dressing. Enjoy!